About the Recipe
Sun-ripened peaches take center stage in this beautiful Summer Orchard Peach Cake. Fresh peach slices are nestled in a buttery caramelized topping sweetened with coconut sugar, which lends a delicate hint of caramel and complements the natural flavor of the peaches beautifully. The fruit is crowned with a tender almond flour cake that strikes the perfect balance between richness and lightness. Whether served warm with a dollop of crème fraîche or Greek yogurt, alongside a cup of coffee, or enjoyed as an afternoon treat, this cake celebrates the simple sweetness of summer.
Ingredients
Peach Layer
3 medium peaches, sliced
3 tablespoons butter
3 tablespoons coconut sugar (or brown sugar)
Cake Batter
1 cup almond flour
1 cup all-purpose flour (you can use gluten free flour)
⅓ cup coconut sugar
1½ teaspoons baking powder
¼ teaspoon salt
3 large eggs
⅓ cup melted butter
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
¼ cup half-and-half or milk
Preparation
Instructions
Preheat oven to 350°F.
Grease a 9-inch round cake pan.
Melt the 3 tablespoons butter and pour into the bottom of the pan.
Sprinkle the 3 tablespoons coconut sugar evenly over the butter.
Arrange peach slices in an overlapping pattern.
In a large bowl, whisk together:
Almond flour
Gluten-free flour
Coconut sugar
Baking powder
Salt
In a separate bowl, whisk:
Eggs
Melted butter
Vanilla
Almond extract
Half-and-half or Milk
Add wet ingredients to dry ingredients and stir until just combined.
Spread batter gently over the peaches.
Bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes.
Run a knife around the edge and carefully invert onto a serving plate.
Serving
Warm with crème fraîche, vanilla ice cream, or a dollop of Greek yogurt for breakfast.